Question about cold proofing and dough texture.

900g strong white flour 100g rye 750ml water 200g starter 20g salt Autolyse for 1 hour, then bulk ferment for 5 hours, with bench kneading, laminating and coil foils in between. Shaped and proofed in the fridge for around 16 hours.

I’ve been monitoring the temperature of the dough much closely and the result have been better as I can much better nail the bulk ferment.

My question is: when I take the dough out of the fridge to bake, when I go to score it the blade doesn’t really go into the dough so easily, and the dough seems very very wet from the inside. Could it be that it’s overproofing on my fridge (6 degrees C)